Mid November, my colleague Nadine invited us, Matthew, Chris (another friend from the IST-CA) and I prepare to come home Coki. It was only the second time that I put myself in the kitchen cooking Cameroon, the first being to experience mbongo Makak, the same one where we see Emily try to crush the stone for condiments. If I have not had a chance too, mainly because on one hand the local cuisine, time consuming (preparation + cooking) and secondly because we can not find recipes or so without proportions, which is quite unsettling for a European who is more a scientist! For example, the recipe foléré (a drink) is a bit like this: "You boil water, you add the leaves, you go and you add sugar" ... But this
time, we had the recipe (without the proportions!), equipment (pestle, mortar and heavy cast iron pot), the ingredients (Coki, red oil, rock salt, salt, pepper (of course!) and banana leaves) and especially the Cameroonian friends to show us! We spent the late morning and a small part of the afternoon to prepare, we arm muscles by turning or we continually try to the art of packaging Coki in banana leaves. For this last activity, I found pretty good indeed!
In the final Coki a été assez bien réussi, même s’il n’atteindra jamais le nouveau de celui de notre amie Nadège. Mais de toute façon, l’essentiel n’était pas de faire le meilleur coki, ni même de préparer : il s’agissait surtout de partager un bon moment avec les collègues camerounaises. C’est un peu ça la philosophie du « on est ensemble ».
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